Ingredients
For the Chicken Marinade
- 500g (1lb) chicken tenderloin or breast, cut into 4cm (1.5″) squares, large veins removed
- 4 tbsp Greek or plain yogurt (full fat essential)
- 3 tbsp lemon juice
- 1 tbsp garlic, finely grated or crushed (~4 big cloves)
- 1 tbsp olive oil
- 1 tsp cooking salt or kosher salt (1/2 tsp table salt or 1 1/4 tsp flakes)
For the Garlic Yogurt Sauce
- 1 cup Greek or plain yogurt (full fat essential)
- 3/4 tsp garlic, finely grated or crushed (~1 clove)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp tahini (hulled) or additional 1 tbsp olive oil
- 1 tbsp+ water (to adjust sauce consistency)
- 1 tsp cooking salt or kosher salt (1/2 tsp table salt or 1 1/4 tsp flakes)
For Cooking and Serving
- 2 tbsp olive oil for cooking
- 1 tsp parsley, roughly chopped (or equal amounts mint and parsley)
- Lemon wedges (for garnish)
- Extra virgin olive oil (for drizzling)
- Lebanese bread (recommended, for mopping the sauce)
Instructions
- Prepare the Marinade: In a bowl, combine 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp grated garlic, 1 tbsp olive oil, and 1 tsp salt. Add the chicken pieces and toss well to coat evenly. Cover and refrigerate, allowing the chicken to marinate for 12 to 24 hours for maximum flavor penetration.
- Make the Garlic Yogurt Sauce: In a microwave-safe bowl, whisk together 1 cup yogurt, 3/4 tsp grated garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp tahini or an additional 1 tbsp olive oil, 1 tsp salt, and about 1 tbsp water until smooth. Let the sauce rest at room temperature for at least 1 hour to meld and mellow the flavors.
- Cook the Chicken – First Batch: Drain the excess marinade from the chicken pieces. Heat 1 tbsp olive oil in a large non-stick pan over high heat. Place half the chicken pieces in the pan and cook for 1 1/2 to 2 minutes per side until golden brown and cooked through. Transfer the cooked chicken onto a plate.
- Cook the Chicken – Second Batch: Quickly clean the pan to remove loose browned bits. Reheat with the remaining 1 tbsp olive oil and cook the remaining chicken pieces similarly. After cooking, let the chicken rest for 2 minutes to redistribute its juices.
- Warm the Sauce: While the chicken rests, microwave the garlic yogurt sauce for about 40 seconds until slightly warm but not hot. Whisk well, then taste and adjust the lemon juice for tang or add water to loosen the consistency if needed.
- Serve: Spread half the warm garlic yogurt sauce in a shallow serving dish. Using a spatula, arrange the cooked chicken pieces over the sauce. Spoon the remaining sauce over the chicken. Drizzle with extra virgin olive oil, sprinkle with chopped parsley, and garnish with lemon wedges. Serve immediately with Lebanese bread for dipping and mopping the sauce.
Notes
- Marinating the chicken at least 12 hours (up to 24) is crucial for tender, flavorful meat.
- Use full-fat Greek yogurt for the best texture and taste both in marinade and sauce.
- If tahini is not available, substitute with extra olive oil for the sauce.
- Cook the chicken on high heat for a quick sear to keep it juicy inside.
- Rest chicken after cooking to allow juices to redistribute and improve tenderness.
- Adjust sauce consistency with water as needed and serve warm for optimal flavor.
- Lebanese bread or pita is recommended to enjoy with the dish by soaking up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern